Kelp Noodles with Spicy Peanut Sauce

This Gluten-Free Vegan Kelp Noodles with Spicy Peanut Sauce recipe is an easy and healthy recipe made with clean, real food ingredients. It's the perfect no-cook plant-based meal that's ready in under 10 minutes and perfect for a quick lunch or dinner!

Here's Why This Recipe Works

My top 3 favorite reasons:

1. It's A 100% NoCook Recipe
2. Ready In Under 10 Minutes
3. Made With Clean, Real Food Ingredients

You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, no-cook, contains no refined sugar, and can be Medical Medium compliant with substitutions.

How To Make This Recipe: Step-by-Step Instructions

Here is how to make this recipe and I'll show you how easy it is with step-by-steps below.

Step 1: Prep the Veggies

Firstly, prep the veggies by chopping the spinach and red bell peppers into long strips, then set aside.

Step 2: Prepare the Kelp Noodles

Secondly, add the kelp noodles to a strainer and rinse with filtered/purified water, then set aside.

Step 3: Prepare the Sauce

Thirdly, add all ingredients for the sauce to a Vitamix and blend until creamy and smooth.

Depending on the consistency of your peanut butter, you may need to add additional water.

• For "thick" peanut butter, start with 1/4 cup water and add an additional 1/4 cup of water until it thins out or gets to your desired consistency.
• For "runny" peanut butter, use 1/4 cup water and only add additional water if you want a thinner sauce.

Taste and adjust the seasonings to your preference.

Step 4: Assembly 

Lastly, add the kelp noodles to a medium-size mixing bowl.

Add the prepped veggies and peanut sauce to the mixing bowl and gently toss until everything is well combined and evenly distributed.

Garnish with extra chopped spinach and/or sliced bell peppers.

Karielyn's Expert Tips + Ingredient Substitutions

Here are some of my expert tips to make this recipe perfectly:

Peanut Butter. The consistency of your peanut butter will determine how much water you need to add. For example:

• Thick peanut butter - start with 1/4 cup water and an additional 1/4 cup (or more) to thin the sauce out or for a thinner sauce.
• Runny peanut butter - start with 1/4 cup and determine if the consistency of the sauce is thin enough for your preference. If not, add an additional 1/4 cup of water.

Jalapeno + Red Pepper Flakes. I used (1) jalapeno and added (1) teaspoon of red pepper flakes, so it is definitely pretty spicy.  If you don't want it very spicy, or not spicy at all,  just reduce and/or omit the jalapeno and/or red pepper flakes.

Coconut Sugar. This is my granular sweetener of preference, however, feel free to use your favorite unrefined granular sweetener.

Garlic. Fresh garlic will give you the best flavor, but you can substitute with organic ground garlic powder.

Avocado Oil. This can be substituted with organic extra-virgin olive oil in the same amount.

Kelp Noodles. These can be substituted with Miracle Noodles, gluten-free angel hair pasta, spaghetti squash, or spiralized veggie noodles.

Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.

Frequently Asked Questions

What are "Kelp Noodles"?

If you aren't familiar with "kelp noodles", here are some of the features from the package label:

• made with mineral-rich sea kelp
• low in carbs and calories
• fat-free
• free of all allergens
• neutral taste
• made in the USA
• ready to eat
• one serving contains 15% vegan calcium and 4% iron
• only two ingredients:  water, kelp, sodium alginate (sodium salt extracted from brown seaweed)
• does not contain milk, eggs, peanuts, tree nuts, soy, wheat, fish or shellfish

And don't worry if you don't have kelp noodles or can't find any.

Other substitutions that would work well are Miracle Noodles, gluten-free angel hair pasta, spaghetti squash, and spiralized veggie noodles.

Want More Healthy Plant-Based Pasta Recipes?

Check out these:

• Zucchini Pasta with Vegan Basil Pesto
• Spicy Roasted Butternut Squash Pasta
• Basil and Artichoke Shirataki Fettuccine Pasta
• or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below... it would make my day!

Gluten-Free Vegan Kelp Noodles with Spicy Peanut Sauce

This Gluten-Free Vegan Kelp Noodles with Spicy Peanut Sauce recipe is an easy, healthy dish to make. It's a no-cook plant-based meal that's ready in under 10 minutes and perfect for a quick lunch or dinner!

{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No Refined Sugar | Medical Medium }

5 from 10 votes

Print Pin Review Save For Later Saved!

Prep Time: 10 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 10 minutes minutes

Yields: 3 servings

Calories : 359

Equipment

• Vitamix

Ingredients

• ▢ 1 packet Sea Tangle Kelp Noodles (12-ounce packet)

For the add-ins:

• ▢ 1 cup organic dry coconut flakes (chopped)
• ▢ 1 cup organic red bell peppers (sliced into small strips)

For the sauce:

• ▢ 1/2 cup organic peanut butter
• ▢ 1/4 - 1/2 cup water (filtered/purified) (filtered/purified)
• ▢ 3 tablespoons organic coconut sugar
• ▢ 1 tablespoon 100% pure avocado oil
• ▢ 1 tablespoon organic fresh cilantro
• ▢ 2 cloves organic garlic
• ▢ 1 organic jalapeno
• ▢ 1 teaspoon organic red pepper flakes
• ▢ 1 teaspoon Himalayan pink salt

US Customary - Metric

Instructions

Prep the veggies:

• Chop the spinach into thin strips, cut the red bell peppers into thin strips and set aside.

Prepare the kelp noodles:

• Remove the from the package, rinse them with filtered/purified water and set aside.

Prepare the sauce:

• Add all ingredients for the sauce to a Vitamix and blend until it's creamy and smooth. Depending on the consistency of your peanut butter, you may need to add additional water to make the sauce thinner. Start with 1/4 cup of water, and add an additional 1/4 cup, but only as needed.
• Taste and adjust the seasonings to your preference, especially the jalapeno and/or red pepper flakes.

Assembly:

• Add the kelp noodles and veggies to a medium-size mixing bowl.
• Add the sauce to the mixing bowl and gently toss everything together until the sauce is evenly distributed.
• Optional: Garnish with extra chopped spinach and/or red bell pepper strips.

Recipe Notes

Peanut Butter. The consistency of your peanut butter will determine how much water you need to add. For example:

• Thick peanut butter - start with 1/4 cup water and an additional 1/4 cup (or more) to thin the sauce out or for a thinner sauce.
• Runny peanut butter - start with 1/4 cup and determine if the consistency of the sauce is thin enough for your preference. If not, add an additional 1/4 cup of water.

Jalapeno + Red Pepper Flakes. I used (1) jalapeno and added (1) teaspoon of red pepper flakes, so it is definitely pretty spicy.  If you don't want it very spicy, or not spicy at all,  just reduce and/or omit the jalapeno and/or red pepper flakes.

Coconut Sugar. This is my granular sweetener of preference, however, feel free to use your favorite unrefined granular sweetener.

Garlic. Fresh garlic will give you the best flavor, but you can substitute with organic ground garlic powder.

Avocado Oil. This can be substituted with organic extra-virgin olive oil in the same amount.

Kelp Noodles. These can be substituted with Miracle Noodles, gluten-free angel hair pasta, spaghetti squash or spiralized veggie noodles.

Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.

Serving Size: This recipe will make approximately (3) servings. Nutritional information is for 1/2 cup which is (1) serving.

Nutrition Information

Serving: 1svg | Calories: 359kcal | Carbohydrates: 24g | Protein: 12g | Fat: 27g | Sodium: 1022mg | Fiber: 4g | Sugar: 15g | Calcium: 35mg

Course:Main Course

Cuisine:American

Recipe Author: Karielyn Tillman

Did You Make This Recipe?Leave a Rating + Comment Below!

Karielyn Tillman

Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.